The Best Beef Stew



Ahh! I’m taking advantage of the cooler fall weather with some comfort foods this week. I posted in this weeks menu that I was going to make beef stew. I’m actually not a huge fan of red meat, but I could eat beef stew all day…That sounds weird. Nonetheless, I was looking at two recipes and eventually created my own version – and it was amazing.





2lbs. stew meat

1/4 cup olive oil

1/2 cup gluten free flour blend (or regular white flour) 

1.5 tsp salt (plus more to taste)

1/4 tsp black pepper (plus more to taste)

1 tablespoon dried parsley

dash of sage

1 package of onion soup mix

1 tsp chopped garlic (I use the pre-chopped stuff in the jar)

8 honey gold potatoes quartered (mine were smaller, use 4 if your potatoes are large)

1 onion chopped

4 large carrots chopped

1/4 cup tomato paste

1 tsp Worsestershire

2 cups beef broth

1/3 cup frozen peas




Chop potatoes, carrots and onion, season with salt and pepper, and set aside.

In a large zip top back mix flour, parsley, salt, pepper, sage and onion soup mix. Add your stew meat and shake until coated.

Heat oil on med-high heat in a large cooking pot, add your coated stew meat until browned. Add garlic and stir until fragrant. *I browned my meat in two separate pans so it would brown evenly.*

Add in  potatoes, onion, carrots and tomato paste and stir until combined.

Pour in beef broth and Worcestershire. Bring to a simmer and reduce heat to low and let simmer for 3-4 hours. (This can all be thrown into the crockpot and cooked on low all day.)

A half hour before serving, add in your frozen peas and stir.

Serve with bread and butter.


This was so good. I was hoping it would last our family of four through leftovers the next day – but 3 of us had seconds so, it was a lofty goal.


Happy fall!


Linking up with Home Matters & Full Plate Thursday.

1 thought on “The Best Beef Stew

  1. We love Beef Stew and this looks delicious! Thanks so much for sharing with us at Full Plate Thursday. Come to next weeks Thanksgiving party on Tuesday at 8:00 am, CST, see you then!
    Miz Helen

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